This simple tomato salad recipe combines sweet tomatoes, creamy feta cheese, and fragrant fresh herbs for an easy side dish you’ll make all summer long!

The tomato salad in a serving bowl. Tomato, feta, red onion and fresh herbs.
Photo Credits: Ali Redmond

For a 10ish-minute recipe, this tomato feta salad packs layers upon layers of sunny Mediterranean flavor. Two whole cups of chopped parsley and dill brings freshness. Big hunks of feta cheese add a tangy, luxurious touch, raw red onion adds a satisfying bite, and a lively citrus dressing perks everything up.

Inspired by summer classics like Caprese and Mediterranean Cucumber and Tomato Salad, I keep things simple to give the juicy summer tomatoes center stage. But what makes this salad unique is a final sprinkling of sumac, a Mediterranean spice that adds sweet-tart notes. Feel free to use lemon zest if you don’t have any on-hand, though it’s well-worth seeking out!  

Table of Contents
  1. What You Need to Make Tomato Salad
  2. How to Make Tomato Feta Salad
  3. How to Select and Store Tomatoes
  4. What to Serve with Tomato Feta Salad
  5. More Tomato Salad Recipes
  6. Tomato Salad with Feta and Fresh Herbs Recipe
Ingredients for tomato feta salad including tomatoes, feta cheese, red onions, lemon, salt, black pepper, white wine vinegar, garlic, dill, parsley, and olive oil.

What You Need to Make Tomato Salad

The secret to making this tomato feta salad sing is using the best in-season ingredients:

  • Tomatoes: Vine ripe, heirloom, Roma or a combination of the three can add color and flavor variety. Orange and yellow tomatoes tend to be less acidic. You could even throw in some halved cherry or grape tomatoes if you’d like.
  • Onion and garlic: Bring the savory element. 
  • Fresh herbs: I used parsley and dill, but you could also throw in a bit of fresh mint or basil if you like.
  • Seasoning: Kosher salt, black pepper, and a big dash of tangy sumac. Sumac is a spice that’s stocked in the typical Mediterranean pantry. You can leave it out, order it from our shop, or substitute with fresh lemon zest.  
  • Lemon and white wine vinegar: Add brightness while lightly marinating the tomatoes and onions.
  • Extra virgin olive oil: A major flavor component of this dish. Use a smooth olive oil full of personality but not too bitter, like our Early Harvest Greek Extra Virgin olive oil.
The tomato feta salad in a serving bowl.

How to Make Tomato Feta Salad

I make this tomato salad the same way many home-cooked meals are thrown together on a sunny day near the Mediterranean Sea. There’s no need to measure every last pinch, whisk the dressing separately, or really do much fussing. Simply grab a big bowl or platter and get started: 

  • Prep the ingredients, adding them to a large salad or mixing bowl as you go. Slice 6-7 ripe tomatoes into wedges. Halve and thinly slice 1 medium red onion into half-moons. Mince 3 garlic cloves. Chop enough parsley leaves and tender stems to make 1 packed cup, and enough fresh dill fronds for 1 cup (discard the stems, or save for vegetable broth). Give everything a good toss.
  • Dress the salad. Add 2 1/2 teaspoons sumac, a good pinch of salt and pepper, 2 teaspoons white wine vinegar, and 1/3 cup extra virgin olive oil. Squeeze in the juice of 1 lemon. Toss to combine, taste, and add more salt and pepper to your liking. 
  • Serve. Transfer to a serving platter or bowl. Top with large pieces of quality feta cheese. Enjoy!

How to Select and Store Tomatoes

If you’re making this salad within a few days of buying tomatoes, store them on your counter (not your fridge). The fridge tends to dull tomatoes’ delicate flavor. Here are a few handy tips for how to pick the best tomatoes:

  • Look for tomatoes that are plump and heavy for their size. This is a good sign that they’ll be juicy.
  • Heirloom varieties, however, can be multi-colored, ridged, and have deep grooves and that’s OK. 
  • The skin should be smooth without bruises or deep, open cracks.
  • Give them a very gentle squeeze to confirm they’re still fairly firm but with some give.
  • Smell the tomatoes where the stem was attached. It should be fragrant and should smell somewhat sweet and earthy.
The tomato feta salad in a serving bowl with a serving spoon. Next to this is a cloth napkin, 2 glasses of white wine, two forks, and 2 servings of the salad on plates.

What to Serve with Tomato Feta Salad

I could eat this for lunch all by myself, but sharing is a Mediterranean value so why not invite some friends over and have a party! I like to serve this salad on a big platter in the center of my table with crusty bread. The tomatoes release their juices, resulting in a flavorful, herbal liquid begging you to sop it up with good bread. I’m telling you it’s almost as good as the salad. Almost! 

More Tomato Salad Recipes

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4.88 from 71 votes

Tomato Salad with Feta and Fresh Herbs

Suzy Karadsheh of The Mediterranean Dish. In the kitchenSuzy Karadsheh
The tomato feta salad in a serving bowl.
This tomato and feta salad comes together in minutes: no need to make a separate dressing. Simply toss with some good extra virgin olive oil, loads of fresh herbs, and a few easy seasonings and you’re good to go. Serve with nice bread to take advantage of the tomatoes’ fresh juices, which release and combine with all the aromatics in a very fortuitous way.
Prep – 10 minutes
Cook – 0 minutes
Total – 10 minutes
Cuisine:
Mediterranean
Serves – 6 people
Course:
Salad

Ingredients
  

  • 6 to 7 medium ripe tomatoes, sliced into wedges (on-the-vine tomatoes or heirloom tomatoes preferred)
  • 1 medium red onion, halved and thinly sliced
  • 3 garlic cloves, minced
  • 1 packed cup chopped fresh parsley leaves
  • 1 packed cup chopped fresh dill
  • 2 1/2 teaspoons sumac
  • Kosher salt
  • Black pepper
  • 1 lemon, juiced
  • 2 teaspoons white wine vinegar
  • 1/3 cup extra virgin olive oil
  • Feta cheese, to your liking

Instructions
 

  • Mix the salad. In a large salad or mixing bowl, gently toss together the tomatoes, onion, garlic, parsley, and dill.
  • Dress the salad. Add the sumac and season with salt and pepper to taste. Add the lemon juice, white wine vinegar, and extra virgin olive oil. Toss to combine. Taste and adjust the seasoning to your liking.
  • Serve. Transfer to a serving platter or bowl. Top with large pieces of quality feta cheese. Enjoy!

Video

Notes

  • Shop this recipe: Visit our shop to browse quality Mediterranean ingredients including the olive oil and sumac used in this recipe.
  • Storage: Store leftovers in a tight-lid container in the fridge for 2 days, but this salad is best served fresh and eaten right away. (Tomatoes don’t like the fridge.)
  • If you don’t have sumac: Order this versatile spice from our shop, leave it off, or grate in fresh lemon zest in its place.

Nutrition

Calories: 143.5kcalCarbohydrates: 8.7gProtein: 1.6gFat: 12.3gSaturated Fat: 1.7gPolyunsaturated Fat: 1.4gMonounsaturated Fat: 8.8gSodium: 8.1mgPotassium: 352.1mgFiber: 2.3gSugar: 4.5gVitamin A: 1056IUVitamin C: 28.6mgCalcium: 24.7mgIron: 0.6mg
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* This post originally appeared on The Mediterranean Dish in 2016 and has been recently updated with new information and media for readers benefit.

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I’m Suzy; born and bred right on the shores of the Mediterranean. I’m all about easy, healthy recipes with big Mediterranean flavors. Three values guide my cooking: eat with the seasons; use whole foods; and above all, share! So happy you’re here…
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4.88 from 71 votes (23 ratings without comment)

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Comments

  1. Toni says:

    5 stars
    This is such a flavorful salad!! So refreshing, too!

    1. Suzy says:

      Thanks, Toni!

  2. Sara Welch says:

    5 stars
    What a great way to showcase summer tomatoes! Looking forward to enjoying this with dinner tomorrow; looks too good to pass up!

    1. Suzy says:

      Thanks, Sara!

  3. Erin says:

    5 stars
    This Mediterranean tomato is seriously making me hungry!

    1. Suzy says:

      Hope you love it, Erin!

  4. wilhelmina says:

    5 stars
    I have a ton of tomatoes in my garden this year and this is quickly becoming a favorite way to eat them! Yum!

    1. Suzy says:

      Yes! Tomato season is the best!! 🙂

  5. Katie says:

    5 stars
    This salad is so incredibly fresh and bright! I love it!

    1. Suzy says:

      Thanks, Katie!

  6. Beth says:

    5 stars
    Oh my goodness! This looks so delicious and colorful. Can’t wait to make this!

    1. Suzy says:

      Hope you enjoy it, Beth!

  7. Lauren says:

    5 stars
    My favorite! It’s so fresh and delicious!

  8. BESSY KAHANER says:

    Just made this for our lunch picnic and it outstanding. Best of all, it took me 5 minutes to make. Yumm!

    1. Suzy says:

      Thanks, Bessy!

  9. Michelle says:

    Would this freeze well? My garden will be in soon!!
    Sounds hearty!
    Thanks.

    1. Suzy Karadsheh says:

      I would not freeze this tomato salad, though. Enjoy!

  10. Laura Cummings says:

    Hi Suzy – I made this yesterday for our Father’s Day meal. It was so good and everyone loved it. Thanks for sharing it with all of us!

    1. Suzy Karadsheh says:

      So glad to hear it!

  11. Lindsay Cotter says:

    5 stars
    I’m a big fan of this salad! Will definitely be making it again!

  12. Sommer says:

    5 stars
    Loved all the fresh ingredients in this! Perfect for summer.

    1. Suzy Karadsheh says:

      Yay so glad!

  13. Mallory Lanz says:

    4 stars
    This is a great way to use up extra garden tomatoes. So much flavor!

    1. Suzy Karadsheh says:

      Totally agree! Enjoy

  14. Toni says:

    5 stars
    I really loved the combination of fresh tomatoes and herbs! So yummy!

    1. Suzy Karadsheh says:

      Yay! Awesome

  15. Dannii says:

    5 stars
    Anything with feta gets a big thumbs up from me. Those tomatoes look amazing too.

    1. Suzy Karadsheh says:

      I’m with ya!

  16. Becky Hardin says:

    5 stars
    Such a delicious and easy dinner idea.

    1. Suzy Karadsheh says:

      So glad you enjoyed it